Raspberry Cheesecake Bars
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 36 bars 1x
- Category: Sweets
Ingredients
Scale
- 3 sticks of butter, (each stick = 4 oz or 100 grams or 1/2 cup), softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1/4 teaspoon salt
- 4 cups flour
- 1 teaspoon baking powder
Filling:
- 2 packages (8 oz, each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup raspberry preserves/jam, preferably seedless
Instructions
- Preheat oven to 350 degrees. Line a 13×9 inch rimmed bakind sheet with aluminum foil and spray with baking spray.
- Cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla, one at a time, until incorporated.
- Whisk the flour, salt and baking powder separately and then add to the batter. Mix just until combined. Save 2 cups of the shortbread batter and refrigerate.
- Press the remaining shortbread batter into the prepared baking sheet.
- Bake for about 15 minutes. Cool slightly.
- Meanwhile, mix the cream cheese and sugar until smooth and no lumps appear.
- Add the vanilla and eggs. Pour over the shortbread crust.
- Dollop the raspberry preserves over the cream cheese batter. Use a butter knife to swirl it around, making a marbled look.
- Take out the reserved refrigerated shortbread batter and grate it on a box grater over the cheesecake filling.
- Bake for about 35-45 min.